Who Is Anastasia?

When I was 55, I decided to embrace the things I love and hold precious and dear, regardless of anyone else's thoughts and opinion. I am a visual folk artist who loves flowers - my own flowers, grown and/or painted by me.
I love good, hearty, exotic foods, and I love to prepare them myself. I love the secret garden situated in my backyard, regardless of how overgrown and wild it gets. No longer able to afford a vacation, this will have to be it for the time being. In the winter months, I still enjoy it.
Anyway, here I am sharing my art, favorite recipes, cocktails, gardening tips, and just my usual vents and bantering. After all, I'm old enough to say whatever the heck I want to now ...

JEWELS OF MY SOUL

Stacey Torres ART Prints

March 24, 2010

Our local newspaper recently held its annual recipe contest. Since I no longer work for them I entered this year, was a finalist, and ultimately won second place in the Main Dish category. I am sharing my winning recipe with you all - hope you enjoy it:

Caribbean Rum Chicken

1 cup brown sugar

1/2 cup chile sauce

1/2 cup Myer’s Rum*

1/4 cup soy sauce

1/4 cup ketchup

1/4 cup Worcestershire sauce

2 cloves garlic, crushed

1 teaspoon ground dry mustard

ground black pepper to taste

4 Boneless, skinless chicken breasts cut into strips*

½ cup butter

¼ cup olive oil

Salt & Pepper

Brown the chicken strips in the butter and oil making sure they are cooked through, but not dried out. Drain on a paper towel and set aside.
In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Add the chicken pieces, coating all sides and serve warm or at room temperature.
* If you cannot get Myer's Rum, a good Dark Rum will do.

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